SC Johnson Family Economics Blog
Friday, July 27, 2012

Penne with Creamy Pesto Sauce | Family Economics

By Erin

pesto pasta

Pesto. It’s such a beautiful and delectable sauce. It’s so fresh and tantalizing and, let’s face it, slightly addictive.

In truth, I’ve been seen spooning it right out of the container, but generally I just spread it on plain crackers or a thin slice of bread.  I love adding it to sandwiches, paninis and the inside of burgers. Making homemade pesto  from the herbs in your garden can push the delicious factor up about 12 notches.

This is a recipe for a simple, summer pasta salad at its best - pasta, pesto and parmesan!

Penne with Creamy Pesto Sauce


1 1/2 cup (12 ounces) whole-wheat penne pasta
1/2 cup homemade or store-bought pesto
1/4 cup milk
Shredded parmesan cheese
Fresh basil leaves for garnish


Boil the penne noodles, drain and rinse with cool water.

In a mixing bowl, combine the pesto and milk. Toss with the cooled pasta. Top with shredded Parmesan cheese and garnish with fresh basil leaves.

What is your favorite summer pasta salad recipe?

2 Comments so far

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On Tuesday, June 24, 2014, Jenna from New York wrote

i like this idea, but its missing some details. how long do you boil the pasta? how hot should the stove be? when do you add in the pesto? please take this into consideration, and modify this step by step recipe.

On Wednesday, August 8, 2012, Matram wrote

This is a nice idea & similar I read all the time. However, what does one do when one's husband dislikes anything out of the norm, i.e. no marinades, no soy sauce or other sauces, no mushrooms, no asparagus; no pine nuts & parmesan - out, no fresh steamed green beans, canned only, lots of spongie bread & the hamburger/ff/soda diet could be every other day meal. And no to most fish other than trout & Mrs. Paul's from the freezer; definitely no to salmon. And please consider his diabetes, too. Any ideas?


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